Caracterización y evaluación de compuestos orgánicos volátiles presentes en especies vegetales de las familias apiaceae, asteraceae, lamiaceae y verbenaceae por microextracción en fase sólida del espacio de cabeza y su relación con la aceptabilidad sensor
Parole chiave:
plantas aromáticas, compuestos volátiles, microextracción en fase sólida del espacio de cabeza, análisis sensorialAbstract
En el presente trabajo se optimizaron técnicas basadas en microextracción en fase sólida del espacio de cabeza (HS-SPME) en cuanto a tipo de fibra, temperatura de extracción, y tiempos de equilibrado del espacio de cabeza (HS) y de exposición de la fibra en el HS. Con las técnicas optimizadas se caracterizaron las fracciones volátiles de especies y variedades de Tagetes (Asteraceae), Lantana (Verbenaceae), Clinopodium (Lamiaceae), Origanum (Lamiaceae) y Coriandrum sativum (Apiaceae), las cuales se compararon con la composición de los aceites esenciales obtenidos por hidrodestilación. Además, se realizó una descripción sistemática de los componentes volátiles de las partes aéreas por separado de cada una de las plantas estudiadas. Los datos químicos se combinaron con herramientas estadísticas, lo que permitió la clasificación y agrupamiento de las muestras en función de sus perfiles quimiométricos. Por lo tanto, la HS-SPME resultó sistema analítico sencillo, rápido, selectivo, sensible y libre de solventes no sólo para la caracterización de compuestos volátiles, sino que, adicionalmente, en el caso de orégano, la integración de los datos obtenidos con datos sensoriales y herramientas estadísticas, proporcionó una idea sobre cómo los compuestos volátiles presentes contribuyeron a su aroma y sabor.Downloads
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